Freeze Drying or Lyophilization. Questo articolo non è disponibile.Freeze Drying or Lyophilization

Book DescriptionFreeze drying has many applications in the Food and Pharmaceutical industry. This book is an authentic and supreme emblem of quality that covers the basic concepts related to the lyophilization process. Review of almost all the relevant books and scientific journals is made to make the book error-free. Specifically, this book focusses on the freeze-drying process and their operating parameters for the agricultural products. I want to especially thanks to Prof. Dr Yongbin Han, Department of Agricultural Products Processing and Storage Engineering, School of Food Science and Technology, Nanjing Agricultural University, China; to help me to complete this book.Key Features:•Introduction to Freeze Drying Technique•Defining of all related Process Parameters and Variables•Recent Researches in the Freeze-Drying Field•Chemistry of Agricultural Products and their Thermal Properties•Disadvantages of Freeze-Drying Technique•Different Mathematical Models proposed by different Researchers and their ComponentsWhat will you learn?After reviewing this book, you will be able to understand the freeze-drying technique and all related terminologies. Raw material treatment, it's freezing, primary and secondary drying; all these operations should be carried out under critical considerations to dry the product efficiently. Product quality is the ultimate goal in this process and it can best achieve using freeze-drying. Thermal properties and the nature of the raw material may change the operating parameters for each of the product. But specifically, this book focuses on the freeze-drying process for agricultural products.Who is this Book for?This book is for: •Food Engineers •Freeze-drying researchers•Chemical Engineers (Those who are serving food industries as lab chemist, QC officers, and R&D officers) •Food nutritionists •Food professionals (Those who are working in food industries in freeze-drying related departments as quality officers, lab supervisors, product development officers, product audit chemists, and vicinities) •Food production compliance staff Table of Contents •Abstract•Introduction to Freeze Drying•Chemistry of Agricultural Products•Freeze Drying Stages•Freeze Drying Process Parameters •Thermal Properties of food•Disadvantages of Freeze-Drying Process•Components of Freeze Dryer•Mathematical Modeling•Conclusion•Nomenclature•ReferencesAbout this AuthorMuhammad Waseem Akbar is a food engineer by education. He is expert in nutritional, health and processing courses. Drying is a preservation technique. He has a special interest in the freeze-drying technique. This is one of the most emerging drying technique and has the potential to produce quality products with an extended shelf life for years. The author has written multiple books in the food science and engineering domain.